Badam Puri / Almond Puri
I wanted to make some sweet which we don’t make often. Suddenly I got an idea of making this Badam puri. My sister-in-law makes this delicious sweet for special occasions. Everyone in our family like this a lot. This is my first time of making Badam Puris and they came out really well. Thanks to Anusha anni for this awesome recipe . I have explained the step by step procedure of this sweet.
Time of Preparation : 1 1/2 hrs (excluding the dough preparation time)
No of Pieces : 30
- Maida / All purpose flour – 2 cups
- Almonds – 30
- Rice flour – 3 tbsp
- Ghee – 6 tbsp
- Orange food color – a pinch
- Saffron strands – a few
For Sugar Syrup:
- Sugar – 2 cups
- Water – 1 1/2 cups
Method of Preparation:
- Mix the rice flour and mix with 4 tbsp of ghee and keep it aside.
- Soak the almonds for 2 hours in hot water and remove the skin.
- Grind the almonds to a very smooth paste.
- Mix the almond paste to the all purpose flour.
- Add very little water to the orange food color and add to the flour almond mixture.
- Mix well to get a soft dough (poori dough consistency).
- We may need only a few tablespoon of water for the dough and add 1 tbsp of ghee.
- Cover the dough for 1 hour (minimum).
- Divide the dough to around 25 equal parts (small balls).
- Roll them like puris. If needed, touch some ghee to make puris.
- Apply the rice flour and ghee paste on the puriand stack one on the top of the other with 5 puris in each stack.
- Roll the stacks like how we roll for parottas.
- Cut the roll to 5 to 6 pieces.
- Again press each piece slightly and make small puris.
- Heat oil in a thick bottomed vessel and make the sugar syrup simultaneously.
- The sugar syrup should be little thick and it should be sticky. We should be able to see strings when we touch between the fingers.
- The sugar syrup should be hot so that the puris will absorb the syrup.
- Now fry the puris till golden brown and dip them in the sugar syrup immediately for just 30 seconds to 1 minute.
- strain them in a wide vessel and sprinkle some saffron strands.
- Keep the puris seperate from each other until they are hot so that they wont stick with each other.
- Delicious Badam Puris are ready.
- The sugar syrup should be in correct consistency so that the puris will be little crispy.
- If the syrup is little watery the puris will become soggy and if we over boil the syrup too much sugar crystals will be formed.
- When the sugar got ready I just put it in a very low flame until all the puris are done.
- One small tip is finish rolling all the puris and start frying so that the sugar syrup will be warm throughout.